Spaghetini Savoiardi -- Thin, Flat Spaghetti with Zucchini




1 lb. spaghettini, cooked
1/3 cup extra virgin olive oil
1 to 2 bay leaves
1/4 tsp. oregano
5 to 6 md. zucchini, peel and sliced
Parmesan cheese


Heat oil, bay leaves and oregano in a large frying pan. When hot, remove bay leaves. Cook all the sliced zucchini in the heated oil until the zucchini is brown on both sides. Remove zucchini as they are browned and drain on absorbent paper toweling. Continue until all zucchini is cooked. Reserve oil used for frying the zucchini. Cook spaghettini according to package directions to al dente. Drain the spaghettini reserving about 1 cup of the water. Toss the fried zucchini with the spaghettini. Add about 1/4 cup of the oil and about 1/4 cup of the water and some parmesan cheese. Toss all ingredients together well. Serve with parmesan cheese on the side and also with the remainder of the oil and water to be used by individuals, if the spaghettini is too dry.

Author's Comments

In an Italian household, there is no meat eaten on Christmas Eve, for what we called the Virgil of Christmas. We had fish dishes or dishes like this one until Midnight, when the sausage would make an appearance . . . but that was after midnight mass!

Taken from "Old Country Italian Cookbook", by Donald JP La Marca

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